Saturday, March 17, 2012

Watercress + crème fraîche

  • Chop leeks and sweat with oil for five (the leeks, not you, but it is not prohibited for you to sweat a little). 
  • Add some diced potato, season, coat in the oil and continue to stir like you know what you're doing.
  • Add water to cover the veg, bring to the boil then turn down to simmer til the potatoes are cooked.
  • Add watercress, loads of it, wait for it to wilt then whiz it all up. Check seasoning.
  • To serve, squeeze some lemon in if you have some, mix it up and spoon on a generous dollop of créme fraîche.
  • If it's St. Patrick's day, arrange some watercress leaves like a shamrock on top.

What did it taste like? Watercress. This is a good thing. But the addition of the créme fraîche tempers the peppery persuasion of this valiant vegetable.

Tip: The stalks of the watercress will be more peppery than the leaves. Keep this in mind when deciding how much of them to put in. I tore off the bottom half of mine.

1 comment:

  1. I love the peppery bite that watercress has to it, I can imagine this would make a nice light soup. The watercress leaf garnish almost looks like clover in this picture, so pretty!